Roasted cauliflower & chickpea coconut curry
Serves 4
Easy
Prep:
Cook:
On a mission to eat less meat? Tom Kerridge's roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides
Skip to ingredients
- 1 large cauliflowercut into florets
- 4 tbsp sunflower oil
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 6 cardamon podsseeds only
- 400g can chickpeasdrained
- 2 onionsfinely sliced
- 5 garlic clovesfinely grated
- thumb-sized piece of gingerfinely grated
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- ½ tsp chilli powder(optional)
- 400g can coconut milk
- 300ml vegetable stock(vegan, if needed)
To serve
- 1 limejuiced
- handful of roughly chopped coriander
- 1 green chillisliced (optional)
- cooked ricepoppadums, naan or flatbreads
Nutrition: Per serving
- kcal463
- fat33g
- saturates16g
- carbs25g
- sugars11g
- fibre10ghigh
- protein12g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.
step 2
Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.
step 3
Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.
